EASY CHICKEN AND DUMPLINGS FROM SCRATCH
This Chicken and Dumplings recipe is SO EASY to make from scratch if you use rotisserie chicken and store-bought broth! It's a fast, easy comfort food to make on busy nights. The fresh thyme in the dumplings sets it over the edge.
Provided by Elizabeth Lindemann
Categories Soup
Time 30m
Number Of Ingredients 12
Steps:
- Sauté the carrots, celery, and onions in 2 tablespoons of the butter in a large pot over medium high heat until softened a bit and beginning to brown (about 3 minutes).
- Add 1/4 cup flour, stir to coat.
- Add chicken broth (4 cups) and bring to a boil.
- Turn the heat down to simmer and add 1/2 cup milk and the chicken. Season with salt and pepper.
- Meanwhile, to make the dumplings, mix together the remaining 1 cup of flour, 1 teaspoon salt, 1 teaspoon baking powder, and 1 teaspoon fresh thyme leaves. Stir in the remaining 2 tablespoons of butter, melted, until flour mixture is crumbly looking. Add the remaining 1/2 cup of milk and stir until JUST combined. Do NOT over mix, or your dumplings may be dense.
- Add spoonfuls of the dumpling mixture to the simmering pot- I recommend using a small cookie scoop for this (a tablespoon can also be used).
- Cover and simmer on low for 15 minutes, or until dumplings are fluffy, cooked, and float to the top. No peeking!
- Serve garnished with extra fresh thyme and fresh ground pepper, if desired.
Nutrition Facts : ServingSize 1.5 cups, Calories 433 kcal, Carbohydrate 39 g, Protein 25 g, Fat 18 g, SaturatedFat 9 g, Cholesterol 88 mg, Sodium 1645 mg, Fiber 2 g, Sugar 5 g
SLOW COOKED CHICKEN AND DUMPLINGS
Steps:
- Spray the crock of a 6 quart oval your slow cooker or similar with cooking spray. Set on the low setting.
- Cut the chicken breasts once through the middle, then into large chunks and arrange in the bottom of the slow cooker.
- In a mixing bowl, whisk together the soups, broth, melted butter, onion and seasonings. Pour over chicken. Cover and cook on low for 5 hours.
- After 5 hours, uncover, stir well and increase the temperature to the high setting.
- Cut thawed biscuits into quarters then drop them into the slow cooker. Stir into the broth.
- Replace lid and lock to seal. Cook for an additional 1-1 1/2 hours.
- Uncover let stand for 10 minutes, then serve.
Nutrition Facts : ServingSize 1 serving, Carbohydrate 22 g, Protein 40 g, Fat 26 g, SaturatedFat 9 g, TransFat 1 g, Cholesterol 129 mg, Sodium 1557 mg, Fiber 2 g, Sugar 3 g, Calories 531 kcal, UnsaturatedFat 12 g
STOVETOP CHICKEN AND DUMPLINGS IN 30 MINUTES
Steps:
- In the bottom of a large heavy bottomed pot or dutch oven, melt the butter. Add diced onion, sliced carrots and celery. Season with salt and black pepper to your taste. Cook for 5 minutes, until the vegetables are beginning to soften and brown.
- Add 1/4 cup all-purpose flour and stir to coat the vegetables.
- Add bay leaf, soup, chicken broth, chopped chicken, poultry seasoning, garlic powder, onion powder and tarragon. Adjust the salt and black pepper to your taste. Stir well.
- Increase the burner temperature and bring to a boil.
- Meanwhile, in a medium sized mixing bowl, mix together the buttermilk baking mix and buttermilk.
- Use a Tbsp or a 2 oz ice cream scoop to divide the dumpling dough dropping into the boiling broth.
- After all of the dumplings have been added, lower the heat to a gentle simmer and cover. Do not lift the lid for 20 minutes.
- After 20 minutes, uncover, and gently press the dumplings into the broth.
- Remove from the heat. Allow to rest for 5 minutes before serving.
- Stir the dumplings through the broth prior to serving to naturally thicken the broth.
Nutrition Facts : ServingSize 1 serving, Carbohydrate 36 g, Protein 27 g, Fat 18 g, SaturatedFat 7 g, TransFat 1 g, Cholesterol 81 mg, Sodium 1173 mg, Fiber 2 g, Sugar 9 g, Calories 412 kcal, UnsaturatedFat 9 g
THE BEST CHICKEN AND DUMPLINGS
This is pure comfort food at its finest. Tender chunks of chicken and vegetables come together in a creamy, richly-flavored sauce with pillowy dumplings baked right on top. It's hearty but not too heavy and comes together from scratch in about an hour.
Provided by Food Network Kitchen
Categories main-dish
Time 1h
Yield 4 to 6 servings
Number Of Ingredients 21
Steps:
- For the chicken: Heat the oil in a large Dutch oven or heavy-bottomed pot with a lid over medium-high heat until shimmering. Add the carrots, celery, onion, 1/2 teaspoon salt and about 10 grinds black pepper and cook, stirring occasionally, until the vegetables just begin to soften but don't take on any color, 4 to 5 minutes.
- Stir in the garlic and thyme and cook until fragrant, about 1 minute. Add the wine and simmer until completely evaporated, 4 to 5 minutes. Stir in the butter until completely melted. Sprinkle the flour over the vegetables and stir until it is completely incorporated and a sandy paste forms. Pour in the milk and stir until the flour has been smoothly incorporated into the liquid.
- Add the chicken and the chicken stock to the pot and stir to combine. Bring the mixture to a boil then lower the heat to medium-low and simmer until the chicken is cooked through, 15 to 20 minutes. Stir in the parsley and peas and remove from the heat.
- For the dumplings: Whisk together the flour, baking powder, garlic salt, 1/2 teaspoon salt and about 10 grinds black pepper in a medium bowl. Stir in the melted butter until just combined, then add the milk and stir until a ball of dough forms.
- Use a small ice cream scoop or measuring cup to scoop 10 balls of dough into the pot (about 2 tablespoons each). Cover the pot and simmer over medium-low until the dumplings have puffed up and a toothpick inserted into the center comes out clean, 10 to 15 minutes. Divide among bowls and sprinkle with more parsley.
PRESSURE COOKER CHICKEN AND DUMPLINGS
It doesn't get more comforting than a simmering pot of chicken and soft, fluffy dumplings. This one is relatively classic, though I've added some chives to the dumplings for color and freshness. But feel free to leave them out for something more traditionally beige. Or stir in a handful of thawed frozen peas at the end for sweetness and a touch of green. I prefer using all dark meat here-a combination of drumsticks and thighs gives great flavor and won't overcook as readily as white meat. But use whatever pieces you like, or a combination. If using all white meat, cook it for a minute or two less. This is one of 10 recipes from Melissa Clark's "Dinner in an Instant: 75 Modern Recipes for Your Pressure Cooker, Multicooker, and Instant Pot" (Clarkson Potter, 2017). Melissa Clark's "Dinner in an Instant" is available everywhere books are sold. Order your copy today.
Provided by Melissa Clark
Categories dinner, lunch, cookbook exclusive, dumplings, poultry, soups and stews, main course, side dish
Time 1h30m
Yield 4 servings
Number Of Ingredients 20
Steps:
- In a large bowl, toss the chicken pieces with the salt and pepper. Let them sit for 20 minutes.
- Using the sauté function, melt 2 tablespoons of the butter in the pressure cooker. Add the chicken pieces, in batches, and brown them on all sides until deep golden brown, about 5 minutes per side. Transfer the chicken to a plate.
- Add the remaining 2 tablespoons butter to the pressure cooker and stir in the carrots, celery, onion, turnip, and garlic cloves. Cook until softened, about 10 minutes. Then stir in the flour and cook until the mixture starts to turn golden, about another 3 minutes. Stir in the chicken stock, scraping up the browned bits from the bottom of the pot, and nestle the browned chicken into the vegetables. Cover and cook on high pressure for 13 minutes, and then release the pressure manually. Transfer the chicken pieces to a plate, reserving the broth in the pot. When the chicken is cool enough to handle, remove the bones and skin if you like, and tear the meat into chunks.
- Meanwhile, make the dumplings: In a medium bowl, whisk together the flour, cornmeal, chives if using, baking powder, salt, and pepper. Pour the melted butter and the milk into the flour mixture, and stir gently with a spoon or spatula until just combined. Drop spoonfuls of the batter into the broth in the pot, spacing them evenly across the surface. Cover and cook on high pressure for 10 minutes.
- Test the dumplings by cutting into one and making sure it's cooked all the way through. If not, turn the sauté function on and simmer the dumplings until they are done.
- Stir the chicken back into the pot to warm it up, and serve it topped with parsley leaves.
Nutrition Facts : @context http, Calories 609, UnsaturatedFat 9 grams, Carbohydrate 78 grams, Fat 24 grams, Fiber 5 grams, Protein 21 grams, SaturatedFat 13 grams, Sodium 1207 milligrams, Sugar 11 grams, TransFat 1 gram
CHICKEN AND DUMPLINGS
Chicken and dumplings are a family favorite! I remember when my mom used to make this dish using store-bought biscuits and a whole chicken. This is my version--made with boneless, skinless chicken thighs and homemade chive dumplings with dough that won't make you miss the pre-made kind!
Provided by Food Network
Categories main-dish
Time 1h15m
Yield 4 servings
Number Of Ingredients 18
Steps:
- For the chicken: Heat a large braiser or Dutch oven over medium-high heat and add 4 tablespoons butter. Sprinkle the chicken thighs with salt and pepper and add to the pan. Cook until golden, turning once, about 3 minutes per side. Remove to a plate.
- Add the remaining 2 tablespoons butter, the onion, celery and carrots and season with salt and pepper. Cook, stirring frequently and scraping up the brown bits that cling to the bottom of the pan with a wooden spoon, until the vegetables are coated in fat and slightly golden, about 3 minutes. Add the flour and stir until the vegetables are coated. Add the garlic and cook until fragrant, about 30 seconds. Add the chicken stock, bay leaf and browned chicken, along with any chicken juices at the bottom of the plate. Bring to a boil, lower to a simmer, cover and simmer until the chicken is tender and cooked through, about 45 minutes.
- For the dumplings: Whisk together the flour, baking powder and salt in a large bowl. Using a fork, cut the shortening into the flour mixture. Slowly add the buttermilk, gently mixing to incorporate. Fold in the chives.
- Use 2 forks to shred the chicken. When the chicken is ready, use 2 spoons sprayed with cooking spray if desired to add scoops of dumpling dough over the top of the stew, about 1 tablespoon each. Cover and simmer until the dumplings double in size, about 15 minutes. Remove from the heat, discard the bay leaf and garnish with parsley.
MELISSA'S EASY CHICKEN AND DUMPLINGS
This is a very simple way to make chicken and dumplings. My mother gave me this recipe. It's great on a cold day.
Provided by MELISSAS KITCHEN
Categories Chicken
Time 35m
Yield 4-6 serving(s)
Number Of Ingredients 8
Steps:
- Put chicken and celery in a large pot and cover with water. Bring to a boil. Cook chicken thoroughly.
- Once chicken is done remove chicken from pot and let cool on a plate. Set aside. Do not throw away broth--it will be used later.
- Add cream of chicken soup, chicken broth, salt and pepper to pot; stir. Cook on medium-high heat.
- Slice chicken breasts like you would a turkey (thinly). It will come apart once it's added back to the pot. Add back to pot. Bring to boil.
- With a rolling pin, roll out each biscuit and cut into fourths. (For smaller dumplings, cut them smaller). I like mine medium size, so fourths work for me. Once you're done, it's time to add them to the pot.
- Just drop them in one at a time, make sure to stir often. They tend to stick if they aren't stirred. They will swell after they are first added, but they will go back down to normal size after a few minutes. Let them boil for 10 minutes, then simmer on medium-low for about 15 minutes; cover. Continue to stir often. Dumplings are done when the center of the dumpling is slightly darker than the outside.
Nutrition Facts : Calories 590.7, Fat 20.7, SaturatedFat 5.7, Cholesterol 98.8, Sodium 2423.1, Carbohydrate 56.5, Fiber 0.2, Sugar 0.9, Protein 42.6
SUPER EASY CHICKEN AND DUMPLINGS
Make and share this Super Easy Chicken and Dumplings recipe from Food.com.
Provided by LILTEXQT
Categories Chowders
Time 45m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Mix chicken breast meat, chicken broth, and undiluted cream of chicken soup into a 3-quart sauce pan with lid.
- Add dried rosemary and veggies and stir.
- Heat over medium-high heat until boiling, stirring frequently.
- Add biscuit pieces to the boiling broth.
- Cover with lid and reduce heat to simmer for 20-22 minutes.
Nutrition Facts : Calories 506.2, Fat 24.1, SaturatedFat 6.7, Cholesterol 81.2, Sodium 1065, Carbohydrate 37.7, Fiber 3.2, Sugar 3.7, Protein 33.3
CHICKEN AND DUMPLINGS
My mom made a similar recipe for this comforting dish, and I still remember the wonderful aroma of chicken and dumplings cooking throughout the house. She didn't make it often, but when she did, what a treat. I especially loved the light, tender dumplings, which is still my most favorite part of this dish. (In a pinch, Bisquick dumplings are also very good). For those of you, like my good friend Cindy, who like a more Southern style of dumpling (heavier, chewier), the recipe is at the bottom. This recipe is from Steph's Country Kitchen Goodness. This is my favorite website for recipes.
Provided by Dawn Vezina
Categories Stew
Time 3h
Yield 4-6 serving(s)
Number Of Ingredients 15
Steps:
- Combine chicken, celery, carrots, onion, chicken broth, parsley, chicken bouillon granules, salt and pepper in a large pan or dutch oven; add enough water to cover chicken.
- Bring to a boil; reduce heat, cover and simmer for 2 hours or until chicken is done.
- Remove chicken and let stand until cool enough to handle.
- Remove skin from chicken and tear meat away from bones.
- Return meat to soup; discard skin and bones.
- Add more salt and pepper to taste, if desired.
- Return soup to a simmer.
- In a mixing bowl, combine dumpling ingredients and mix well to form a stiff dough.
- Drop by tablespoonfuls into simmering soup.
- Cover and simmer for 15 to 20 minutes.
- Serve immediately.
- Yield: 4 to 6 servings.
- *SOUTHERN STYLE DUMPLINGS (heavier and chewier) 2 cups flour, 1 cup chicken broth, 2 tsp baking powder, 2 beaten eggs. Combine flour, broth, baking powder and eggs; mix well to form a stiff batter. Drop by tablespoonfuls into simmering soup. Cover and simmer for 15 to 20 minutes.
FAST AND EASY CHICKEN AND DUMPLINGS
I just saw this on the R.R. show, Jessica Simpson made it and it looked so easy and yummy I had to save it here fast. Ok I just made this last night and it turned out so good. Made more like a chicken pot pie, I used one crescent roll for the bottom, just laid it out flat, and another for the top. Making it this way you only need 2 packs of rolls. I also threw in some mushrooms before cooking, it was very easy and good. Hubby gives it 4 stars, i would give 5.
Provided by calijenn
Categories Savory Pies
Time 45m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Roll out the cans of croissant sheets and separate into diamond shaped sections. Place a small handful of rotisserie chicken on each diamond, fold dough over and press ends together to create dumplings. Cut up any excess dough into strips.
- Line a 9x13" baking dish with one layer of dumplings. Pour the can of cream of chicken soup over the layer of dumplings, followed by the can of cream of mushroom soup, and chicken broth.
- Place strips in a crisscross pattern on the top of the dumplings and soup mixture, season dish with salt and ground black pepper and bake until the dumplings are tender and cooked through and the top is bubbly and brown, about 30 minutes.
Nutrition Facts : Calories 256, Fat 13.7, SaturatedFat 3.6, Cholesterol 58.5, Sodium 1038.3, Carbohydrate 11.1, Sugar 1.6, Protein 21.7
QUICK CHICKEN AND DUMPLINGS
This is the perfect soup for when you're craving chicken and dumplings, but not quite up to the task of making the traditional dish. Store-bought rotisserie chicken and gnocchi live their best lives here, simmered in a comforting broth of chicken stock and heavy cream seasoned with rosemary and thyme. Leeks, carrots and celery are standard, but butternut squash, parsnips, mushrooms, fennel or shallots are worthy additions. Simply sauté your aromatics and vegetables, simmer with some chicken stock and cream, stir in the chicken and gnocchi, and dinner is done in 20 minutes from start to finish.
Provided by Alexa Weibel
Categories dinner, quick, weekday, poultry, soups and stews, main course
Time 20m
Yield 4 to 6 servings (about 9 cups)
Number Of Ingredients 15
Steps:
- In a large pot, melt the butter over medium. Add the carrots, leek, celery, garlic, rosemary, thyme and poultry seasoning, if using. Season generously with salt and pepper, and cook, stirring occasionally, until vegetables are slightly softened, about 5 minutes.
- Sprinkle with the flour, then cook, stirring, 2 minutes. (This cooks the flour to soften its raw flavor.) Gradually stir in the stock and cream, and bring to a boil over high heat.
- Once the mixture boils, stir in the gnocchi, reduce the heat to medium and cook until gnocchi and vegetables are tender, about 5 minutes. Stir in the chicken in the last couple of minutes. Season to taste with salt and pepper. Divide among bowls and top with fresh tarragon and more black pepper, if desired.
YUMMY AND EASY CHICKEN AND DUMPLINGS
This is a super yummy, super easy recipe for chicken and dumplings. Just throw it all in your crock pot and you are good to go!
Provided by chloebaby930
Categories Chicken Breast
Time 4h10m
Yield 4-6 serving(s)
Number Of Ingredients 7
Steps:
- Throw all the ingredients in the crock pot and cook on high for 4 hours, when there is about 45 minutes left go ahead and tear up the biscuits and put them in the crock pot.
Nutrition Facts : Calories 759.5, Fat 38.5, SaturatedFat 10.6, Cholesterol 85, Sodium 2217.9, Carbohydrate 64.3, Fiber 2, Sugar 3.9, Protein 37.7
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